Imagine sinking your teeth into a warm, soft cookie that's not only incredibly delicious but also completely plant-based and packed with nutritious ingredients. These Vegan Pumpkin Chocolate Chip Cookies are about to revolutionize your dessert game, combining the rich, comforting flavors of autumn with the irresistible allure of chocolate. Whether you're a dedicated vegan, a health-conscious foodie, or simply someone who loves amazing cookies, this recipe will make you forget all about traditional, dairy-laden treats!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 12 cookies
Ingredients
- 1 cup pumpkin puree
- 1 ripe banana, mashed
- 1 cup almond flour
- 1/2 cup oats
- 1/2 cup dark chocolate chips
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, mash the ripe banana thoroughly until it becomes smooth and creamy.
- Add the pumpkin puree to the mashed banana and mix well until completely combined.
- In a separate bowl, whisk together the almond flour, oats, baking soda, cinnamon, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until a soft cookie dough forms.
- Fold in the dark chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your fingertips, as the cookies will not spread much during baking.
- Bake in the preheated oven for 13-15 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely, allowing them to firm up and develop a slightly crisp exterior.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use very ripe bananas for maximum natural sweetness and better binding
- Choose high-quality dark chocolate chips for a more intense flavor profile
- Don't overmix the dough to keep the cookies tender
- Make sure your baking soda is fresh to ensure proper rising
- For extra texture, slightly toast the oats before adding them to the mix
- Let the cookies cool completely to achieve the perfect chewy-crisp texture
- For variation, try adding a sprinkle of sea salt on top before baking
- Use a cookie scoop for uniform size and even baking
- If the dough seems too wet, add a bit more almond flour
- Store cookies in a single layer to maintain their texture
Nutrition Facts
Calories: 115kcal
Carbohydrates: g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
